November 21, 2010 by Flora Dawn
This time of year, pears are available locally. They are so sweet and juicy, and we typically just eat them whole as snacks. However, for a special breakfast treat I make pear pancakes.
The technique is based on the pear pancake recipe in one of my favorite Martha Stewart cookbooks, Favorite Comfort Foods. You core and slice a ripe pear, coat it with maple syrup and cinnamon; brown the pears on the griddle and then pour a buttermilk pancake batter over it. You end up with an incredible, sweet, caramelized pear ring, baked right into the center of your pancake. Almost too delicious for breakfast. Really.
I made up my own gluten free buttermilk pancake recipe, which is very thick, so it works well here. But if you have your own favorite recipe or mix, it could be used as well.
- 1 ripe pear
- about 1 TB maple syrup (the real stuff)
- dash cinnamon
- 1/2 cup white rice flour
- 1/4 cup cornstarch
- 1/4 cup sweet rice flour
- 2 TB granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 egg
- 3/4 cup buttermilk
- 2 TB butter, melted
- 1/2 tsp vanilla extract
- In a medium bowl whisk together all pancake ingredients until well combined. Allow to rest while preparing the pears.
- Using an apple corer, core pears. Slice pears crosswise into thin (about 1/8 thick) slices. In a small bowl toss pears with maple syrup and dash of cinnamon, coating the pears evenly.
- Heat electric griddle or nonstick pan. Place pears on the griddle a couple inches apart. Cook pears for 1-2 minutes or until pears begin to soften. Pour approximately 1/4 cup prepared pancake batter over each pear, gently pushing it over the edges of pear if necessary. Cook until bubbles appear on the top of pancake, about 2 1/2 minutes.
- Turn pancakes over and cook until bottom is golden brown, another 1 1/2-2 minutes. Serve pancakes warm with maple syrup or confectioners’ sugar.